Gluten Free Walnut Brownies Recipes

THE BEST GLUTEN FREE BROWNIES EVER...SERIOUSLY

The Best Gluten Free Brownies Ever...Seriously image

I modified an old family favorite recipe upon going gluten-free. It is easy and super yummy and naughty. If you prefer to use a premade GF flour mix instead of the flours suggested, it will work just as well.

Provided by Lindsay L.

Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes

Time 45m

Yield 9

Number Of Ingredients 13

Ingredients

½ cup chopped walnuts, or to taste
½ (12 ounce) bag semisweet chocolate chips
1 teaspoon unsweetened cocoa powder
¼ cup tapioca flour
¼ cup sorghum flour
¼ cup teff flour
⅓ cup unsweetened cocoa powder
1 teaspoon xanthan gum
1 pinch salt
½ cup butter, room temperature
1 cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside. Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl.
Beat butter and sugar together in a separate large bowl until creamy. Stir in eggs and vanilla extract. Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips. Spread batter into the prepared baking pan.
Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

Nutrition Facts : Calories 375.3 calories, Carbohydrate 45.9 g, Cholesterol 68.4 mg, Fat 21.8 g, Fiber 4.1 g, Protein 4.8 g, SaturatedFat 10.8 g, Sodium 104.8 mg, Sugar 32.8 g

GLUTEN-FREE WALNUT CAROB BROWNIES

Gluten-Free Walnut Carob Brownies image

Moist, chewy brownies with all the taste and none of the junk! Yum!

Provided by ChrissyintheKitchen

Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

cooking spray
3 tablespoons chia seeds
½ cup water
1 tablespoon water
½ cup agave nectar
¼ cup sucanat
3 tablespoons olive oil
1 teaspoon gluten-free vanilla extract
1 cup chopped walnuts
¾ cup carob powder
¾ cup brown rice flour
½ cup almond flour
1 teaspoon baking powder
½ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
Place chia seeds in a blender; grind into a meal. Mix in 1/2 cup plus 1 tablespoon water; let stand until thickened, about 5 minutes. Add agave nectar, sucanat, olive oil, and vanilla extract; blend until combined.
Mix walnuts, carob powder, brown rice flour, almond flour, baking powder, and salt together in a bowl. Pour in chia seed mixture; mix until batter is smooth.
Spread batter in the greased baking dish. Wet hands and pat down evenly.
Bake in the preheated oven until a toothpick inserted the center comes out clean, 40 to 45 minutes.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 38.4 g, Fat 19.8 g, Fiber 4.5 g, Protein 5.4 g, SaturatedFat 2.1 g, Sodium 209 mg, Sugar 21.8 g

CHOCOLATE-WALNUT BROWNIES

Chocolate-Walnut Brownies image

This recipe comes from our book "Clean Slate: A Cookbook and Guide."

Provided by Martha Stewart

Categories Brownie Recipes

Yield Makes 16

Number Of Ingredients 10

Ingredients

1/3 cup extra-virgin olive oil, plus more for brushing
8 ounces dark chocolate (at least 70 percent cacao), chopped
1/3 cup light-brown sugar
1/3 cup pure maple syrup
2 large eggs
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon coarse salt
2/3 cup almond flour
1/2 cup coarsely chopped walnuts

Steps:

Preheat oven to 350 degrees F. Brush an 8-inch square baking pan with oil. Line with parchment, leaving overhang. Brush parchment with oil. Melt half of chocolate in a heatproof bowl; whisk in oil, sugar, and syrup. Remove from heat. Whisk in eggs, one at a time, then cocoa, baking soda, and salt. Fold in flour and remaining chocolate. Pour batter into prepared pan; sprinkle with walnuts. Bake until a toothpick comes out clean, about 30 minutes. Let cool completely on a wire rack. To serve, cut into 2-inch squares.

Nutrition Facts : Calories 206 g, Cholesterol 26 g, Fat 16 g, Fiber 2 g, Protein 3 g, SaturatedFat 4 g

GLUTEN-FREE BROWNIE BARS

Gluten-Free Brownie Bars image

I can't eat dairy or gluten, but these gluten-free brownie bars are a satisfying substitute. The brownies will still seem soft when you pull them from the oven. They are done when the edges look very lightly browned. -Linda Speranza, Buckeye, Arizona

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 7

Ingredients

1 cup almond butter
1/2 cup agave nectar
1 large egg, room temperature
1/2 teaspoon salt
1/2 teaspoon baking powder
1 package (10 ounces) dairy-free semisweet chocolate chips
1 cup chopped walnuts, lightly toasted

Steps:

Preheat oven to 325°. Line an 8-in. square baking pan with parchment, letting ends extend up sides; set aside. In a large bowl, beat the first 5 ingredients until blended. Stir in chocolate chips and walnuts. Spread into prepared pan., Bake until edges begin to brown and a toothpick inserted in center comes out with moist crumbs (do not overbake), 30-35 minutes. Cool completely in pan on a wire rack, at least 2 hours. Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container.

Nutrition Facts : Calories 266 calories, Fat 19g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 131mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 6g protein.

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